Canned kidney beans make a quick weeknight bean stew when you toast garlic and onion first, then simmer everything down with tomato paste. Serve it over rice to stretch one can into a full dinner for two.

Serves 2. 25 minutes, 10 at the stove.

About 780 calories a serving, 19 g protein, 135 g carbohydrate, 23 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

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1. Heat 2 tablespoons oil in a heavy pot over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the pot and cook, stirring often, until the onion softens and browns at the edges, about 4 minutes.4 min
2. Stir in 3 tablespoons tomato paste and cook for 1 minute, stirring, until it darkens slightly and clings to the onion. Open 1 can kidney beans, drain and rinse them, then add them to the pot with 3/4 cup water, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Bring the pot to a simmer, then reduce heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the broth thickens and the flavours meld. The beans are done when the sauce coats a spoon.12 min

Note Swap cumin for chili powder if you prefer heat. Leftovers keep for three days in a covered container and taste better the next day as the flavours deepen. Serve over steamed rice, or stir cooked rice into the stew to make it stretch further.